Fall Desserts Part Deux :: White Chocolate Mousse with Lavender & Roasted Plums
Sweet seconds...here's the follow up to last week's post on a couple of desserts for fall. Round I - brandied plum tart, perfect for a rustic fall dinner. And on to Round II - white chocolate mousse with lavender and roasted damson plums, adapted from a basic mousse recipe found In the recent issue of Donna Hay (the Aussie food mag that has photography and styling so drop dead gorgeous you want to make and eat everything).
If you're a white chocolate lover, you might die over these this little cups of richness, speckled with aromatic lavender and lightened up with fresh plums. Pudding, mousse, Italian budino...call it what you will, but creamy, smooth chocolate, it's definitely one of my all-time favorite indulgences. It's also clearly not the most health-friendly dessert given the cream, eggs, sugar and chocolate involved. But every so often for special occasions, it's a few spoonfuls of you wouldn't want to miss out on. Serve it up in chic mini vintage glasses, cocktail cups, teensy mason jars or ramekins and you'll never go wrong (and you'll still be able to button your jeans the next morning!).
White Chocolate Mousse with Lavender and Roasted Plums
Serves :: 4 to 6
8 ounces of white chocolate
3 eggs, separated
1/4 cup superfine sugar
1 cup heavy cream
1/4 cup soft goat cheese or marscarpone
1/2 teaspoon dried lavender
2 cups pitted and sliced damson plums
2 tablespoons honey
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Place white chocolate in a heatproof bowl overtop a saucepan of simmering water (aka a water bath to temper the chocolate). Stir chocolate until completely melted and smooth. Remove from heat.
Whisk the egg whites in a mixing bowl by hand or with an electric beater until soft peaks form. Whisk in the sugar to form stiff, shiny peaks.
Add in 1/4 cup of the cream and egg yolks into the white chocolate mixture and mix well. Gently fold in the egg white mixture, half at a time. With remaining 3/4 cup of cream, goat cheese and lavender, beat until soft peaks form and gently fold into the mousse.
Spoon mousse lightly into 4 to 6 glasses, ramekins or mini mason jars (as pictured). Refrigerate for 3 to 4 hours or overnight.
Toss sliced plums with vanilla and honey. Bake for about 20 minutes until soft on a sheet pan, stirring once or twice. Spoon about 1/4 cup of plums atop chilled mousse and serve.
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